Adding salt to foods and risk of metabolic dysfunction-associated steatotic liver disease and other chronic liver diseases
A higher frequency of adding salt to foods was associated with increased risks of MASLD, cirrhosis, and HCC. Reducing adding salt to foods at the table could be included in public health initiatives to promote liver health.
Authors
- Zhenyu Huo (ORCID: https://orcid.org/0000-0002-9841-5081)
- Emily Sonestedt (ORCID: https://orcid.org/0000-0002-0747-4562)
- Yan Borné (ORCID: https://orcid.org/0000-0002-5000-2237)
- Xiang Li (ORCID: https://orcid.org/0000-0002-6637-6428)
- Shunming Zhang (ORCID: https://orcid.org/0000-0001-5741-7171)
Institutions
- Tulane University (US)
- Harvard University (US)
- North China University of Science and Technology (CN)
- Malmö University (SE)
- Lund University (SE)
- Xi'an Jiaotong University (CN)
Publication Details
- Journal
- European Journal of Nutrition
- Published
- 2025-06-21
- DOI
- https://doi.org/10.1007/s00394-025-03745-3
- Citations
- 2
- Primary Topic
- Liver Disease Diagnosis and Treatment
- Type
- article
- Field-Weighted Citation Impact
- 2.71
Funders
- National Natural Science Foundation of China
- China Postdoctoral Science Foundation
- Lunds Universitet
- Shaanxi Province Postdoctoral Science Foundation